Fabadas Asturianas

A northern Spanish stew with beans and black pudding

• 400 g dried white alubia beans (use dried broad beans or butter beans if unavailable)
• 1 large onion, chopped coarsely
• 2 or more cloves garlic, crushed
• 200 g morcilla, or black pudding if unavailable, in 15 mm chunks
• 100 g chorizo , chopped into chunks
• 100 g chopped bacon
• 50 g Serrano ham (or prosciutto or other smoked ham) chopped
• 1 tsp dried oregano
• Pinch of saffron powder
• Seasoning

Soak the beans overnight, drain, and simmer in 1.5 l water with the onion and garlic until cooked (about 1 hour).

Add the other ingredients and simmer for a further hour, or cook, covered, in a low oven. The dish is very tolerant and can be reheated after cooking. Season to taste. The quantities of ingredients are not critical and can be adjusted according to availability.

Eat as a soup or a main course with plenty of fresh bread to mop up the juices.

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